Confession time! I love reality television. A lot. I mean, ask me a question about America's Next Top Model. No, really. I'll know the answer. Or about Project Runway (US, Canadian or Australian versions). Or Top Chef.
Or, and this is the hardest to admit, Australian Idol. I CAN'T HELP IT! IT IS SOME SORT OF ILLNESS!
The way this relates to food? One of my BFFs, Daniel, and I like to watch AI together and make fun of it and give hard-hitting criticism while I make some sort of dinner that is hopefully delicious. This tradition has fallen off a bit in the last two seasons of FAIL but Sunday was different. Sunday was LIZA MINNELLI DAY! (It is important to note that both Daniel and I are epic musical theatre hacks - him more than me). LIZA. ON OUR SHOW! LIZA WITH A ZEE!
Liza-excitement aside, I was feeling relatively lazy when it came to cooking so I turned to an old faithful, Stuffed Capi. I first saw this version of stuffed capsicum over at The Kitchen Sink and I loved the idea of using quinoa as the stuffing. I adore quinoa - it is fricking delicious.
Looking at The Kitchen Sink recipe, I'm actually pretty surprised at how much my version is like the original recipe but the beauty of this recipe is that you can use it as a bit of a "clear out the fridge" recipe and it is really customisable. It is already gluten-free, easily vegan and I've made it for people with fructose malabsorption.
I also love this recipe as it is delicious as leftovers and makes a handy and filling lunch. The stuffing is also delicious by itself and, whilst I haven't tried it, I reckon it would be a pretty delicious salad as well.
I won't put the recipe here as it is pretty much The Kitchen Sink recipe but I will urge you all to make it and enjoy!
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